Creamy Yukon Gold Mashed Potatoes

We adore stroganoff, my husband and I. I was going to be unable to fulfill his request to make it the day before he departed to go hunting. My husband and his hunting companions were served the dish after I made the decision to try it in the slow cooker. They admired it.

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 14
Yield: 14 servings

Ingredients

  1. 5 pounds Yukon Gold potatoes, scrubbed
  2. 1 (12 ounce) container whipped cream cheese
  3. 1 (8 ounce) container sour cream
  4. 1 ½ sticks salted butter
  5. 1 cup grated Parmesan cheese
  6. ¼ cup milk, or more as needed
  7. 1 tablespoon garlic paste
  8. 1 pinch garlic salt, or more to taste
  9. salt and ground black pepper to taste
  10. 2 tablespoons chopped fresh chives

Instructions

  1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender but not completely falling apart, 15 to 20 minutes. Drain and return to the pot.
  2. Add cream cheese, sour cream, and butter; mash with a potato masher until potatoes are mashed and everything is incorporated. Add Parmesan cheese, 1/4 cup milk, garlic paste, garlic salt, salt, and pepper; mix with a large wooden spoon until combined. Taste and adjust salt and pepper if needed. Stir in chives and add more milk if you want a creamier consistency.
  3. You can make these with red potatoes instead of Yukon Gold, if preferred.
  4. You can use half-and-half for a richer batch and fresh garlic instead of garlic paste. You can also use a brick of cream cheese instead of whipped cream cheese, just let it soften to room temperature ahead of time.
  5. For a lighter version, use light cream cheese, light sour cream, nonfat milk, and margarine instead of butter.

Nutrition Facts

Calories 348 kcal
Carbohydrate 32 g
Cholesterol 62 mg
Dietary Fiber 3 g
Protein 8 g
Saturated Fat 14 g
Sodium 341 mg
Sugars 1 g
Fat 22 g
Unsaturated Fat 0 g

 

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